Recipes

Greek Salad With Chicken

Greek Salad with Chicken (Rachel Johnson)

GREEK SALAD WITH CHICKEN

Light and lively, this salad is made with some of the season's tastiest offerings.

TOTAL TIME: 20 Minutes

MAKES: 2 Large salads

Chicken and Salad:

4 (6-ounce) chicken cutlets

2 tablespoons extra-virgin olive oil, divided

2 teaspoons garlic powder

1 teaspoon kosher salt

1 teaspoon minced garlic

1 teaspoon oregano

1/2 teaspoon sesame seeds

5 cups chopped romaine lettuce

1 cup chopped cucumber

1 cup cherry tomatoes, sliced

1/3 cup crumbled feta cheese

1/4 cup chopped olives

Chopped fresh dill (optional)

Pita chips (for serving)

Dressing:

1/3 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1 lemon, zested and juiced

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon honey or sugar

1/2 teaspoon kosher salt

Preparation and Cooking:

1. In a bowl, toss chicken with 1 tablespoon olive oil, garlic powder, salt, minced garlic, oregano and sesame seeds. Heat remaining tablespoon olive oil in a large skillet over high heat; sear chicken (about 2 to 3 minutes per side). Transfer chicken to a plate; allow to rest 5 minutes.

2. Place lettuce in a large mixing bowl; add cucumber, tomatoes, feta and olives. Set aside.

3. Dressing: In a small jar, combine all dressing ingredients. Cover with an air-tight lid; shake until smooth. Add dressing to salad; toss gently.

4. Divide salad into two bowls. Top with chicken, fresh dill, if desired, and pita chips.

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